Chemical Composition, Antioxidant and In vitro Antibacterial Activities of Essential Oils of Mentha spicata Leaf from Tiaret Area (Algeria)

Sidi Mohammed Ammar Selles, Mokhtaria Kouidri, Yuva Bellik, Amar Ait Amrane, Belkacem Tahar Belhamiti, Ahmed Redha Benia, Si Mohamed Hammoudi, Laid Boukraa

Abstract


The antioxidant and antibacterial activities and the composition of essential oil of Mentha spicata from Tiaret area
were evaluated. The essential oil was obtained by hydrodistillation. The antioxidant activity was determined by
DPPH radical scavenging assay and reducing power. The antimicrobial activity was evaluated by the broth microdilution
method against seven strains isolated from diarrhea of young calves. The essential oil was analyzed by GCMS/
GC-FID. A total of 116 compounds amounting of 99.92% of the total component of the oil were identified. The
major component of the oil was carvone (63.59%).The antioxidant activity by DPPH assay showed IC50 value of 21.1
± 7.17 μg/ml, while the reducing power assay have resulted an EC50value of 2.28 ± 0.68 μg/ml. The results showed
that the essential oil exhibited an MIC against all tested bacteria at 2.37 mg/ml to 4.75 mg/ml. The essential oil of M.
spicata showed strong antioxidant and weak to moderate antibacterial activities.


Keywords


Mentha spicata, essential oil, antimicrobial activity, antioxidant activity, enteropathogens bacteria.

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The Dhaka University Journal of Pharmaceutical Sciences
ISSN 1816-1820 (Print) 1816-1839 (Online)